California Breakfast Burrito

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 2
Shop Kitchen ▾
  • 4 servings Mama Lupe's Low Carb Tortilla
  • 1 tablespoon canola oil
  • 3 green onions, chopped
  • 4 ounces green chili pepper
  • 1 medium tomato
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 large eggs
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons fresh cilantro
  • 2 ounces Tomatillo Salsa (see recipe)
  • 1/2 cup cheddar cheese
Atkins Tomatillo Salsa
  • 1 pound fresh chopped/diced tomatillos
  • 1/2 red, fresh, small, whole onion
  • 3/4 cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 fresh jalapeno chili pepper
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper

Heat oven to 325 degrees F.
Wrap tortillas in foil and heat in oven 5-10 minutes.
In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, chiles, tomato, salt, and pepper. Saute 3 minutes.
Push mixture to side of pan. Add eggs and cayenne to skillet. Cook, 1-2 minutes, stirring occasionally with rubber spatula, until soft, creamy curds form.
Stir vegetable mixture into eggs.
Divide mixture among warm tortillas, sprinkle with cilantro, one tablespoon of salsa, and 2 tablespoons cheese. Roll up tortillas.
Use 1/4 cup total of the recipe for Atkins Tomatillo Salsa (see recipe).
Atkins Tomatillo Salsa
Break out of your red salsa rut! This green salsa is tangy and slightly spicy and has a bit of crunch too. If you haven't experimented with tomatillo, a member of the tomato family that's particularly low in carbs, this is a good first recipe to try. Be sure to wear gloves and don't touch your eyes as (or after) you chop up and de-seed the jalapeno pepper.
Mix tomatillos, onion, cilantro leaves, lime juice, olive oil, jalapeno, salt, and black pepper in a medium bowl. Let stand for 30 minutes to allow flavors to blend. Serve chilled or at room temperature. Refrigerate leftovers in an airtight container for up to 3 days.
Nutritional Information for Atkins Tomatillo Salsa: Net Carbs: 2.5 grams, Fiber: 1.0 grams, Protein: 0.5 grams, Fat: 3.5 grams, Calories: 41

nutrition information

Per Serving: cal. (kcal) 317, Fat, total (g) 21, fiber (g) 6, pro. (g) 22, Percent Daily Values are based on a 2,000 calorie diet
Back to Top